10 food myths that won't die!

Pretty interesting reading, some of these we all pretty much knew were really a myth, others I'm not quite so sure about. What does everybody else think?

Food myths that won't die

I don't know, I still buy in to #8. And seared meat tastes yummier as well!

Well, I was never in danger of believing any of those. Although #10 does have some validity if you suffer from acid reflux. GERD sufferers are advised not to eat for about 3 hours before bedtime (lying down).

Actually, with regard to #8. Jamie Oliver has now stated that searing the meat for a stew or beef bourguiginon makes no difference at all to the end taste. Yes, if you are cooking a steak, I would say sear it, but after cooking for a couple of hours in red wine, all the benefits of searing are gone.

[Robin Garr]

People should click the link to read the entire article, which is a good one. For the sake of making the discussion a little more clear, though, I think it would be okay to list the section headings here - the titles of the ten myths:

10 Stubborn Food Myths That Just Won’t Die, Debunked by Science

Myth 1: Never Use Wooden Cutting Boards with Meat
Myth 2: Adding Salt to Water Changes the Boiling Point, Cooks Food Faster
Myth 3: Low Fat Foods Are Always Better For You
Myth 4: Dairy Is The Best Thing For Healthy Bones
Myth 5: Everyone Should Drink 64 Ounces or 8 Glasses of Water Every Day
Myth 6: High-Sodium Foods Taste Salty, So Avoid Salty Snacks
Myth 7: Eating Eggs Will Jack Up Your Cholesterol
Myth 8: Searing Meat Seals In Juices
Myth 9: Aluminum Foil and Cookware Is Linked to Alzheimer's Disease
Myth 10: Don't Eat After 6/7/8PM
Bonus Myth: Wine Has Health Benefits, Beer and Liquor Do Not
How to Debunk Your Own Food Myths

By and large, I agree with these, although I think 8 kind of misses the point: The notion that searing meat "seals in juices" is easy enough to prove wrong, but in their end zone victory dance in demolishing that myth, the authors miss the bigger point: Searing meat (and some veggies, too) is a really good idea because the Maillard reaction - the chemical effect that occurs with browning, akin to caramelization - tastes really really good. Juices, schmuices, that's not what searing ia for.

By and large, I agree with these, although I think 8 kind of misses the point: The notion that searing meat "seals in juices" is easy enough to prove wrong, but in their end zone victory dance in demolishing that myth, the authors miss the bigger point: Searing meat (and some veggies, too) is a really good idea because the Maillard reaction - the chemical effect that occurs with browning, akin to caramelization - tastes really really good. Juices, schmuices, that's not what searing ia for.

Well said. If Jamie Oliver thinks searing doesn't make a difference to taste, he's a moron.